Step 1

Heat a teaspoon of oil in a small skillet over medium heat. Add 6 cloves sliced garlic, a small sliced onion, salt and ground black pepper. Saute until the onions are soft and translucent.

Step 2

Add 8 oz sliced mushrooms and saute another 2-3 minutes over medium high heat.

Step 3

Add a tablespoon of chives and a teaspoon of thyme to the mushrooms and onions in skillet. Mix and turn off heat. Set aside while making omelet.

Step 4

Place all of the omelet ingredients in a blender in this order: tofu, chickpea flour, rosemary, kala namak and ground black pepper. Add ¾ to 1 cup of water--less water for thicker omelets and more water for thinner omelets. Blend for a few seconds until the batter is thoroughly mixed.

Step 5

Heat a nonstick skillet or well-seasoned cast iron skillet over medium high heat. Coat the bottom well with oil or use a cooking spray. Once the oil is hot, pour in approximately ⅓ cup batter to form a six-inch circle. Let the omelet cook, covered, until the top is quite dry and there is no wet batter on top. You can reduce heat to make sure the underside doesn't overcook.

Step 6

Place filling on one half of the omelet and carefully, using a thin spatula, fold the other half over it. Serve right away.